Congee with burnt pig bone or slated lean pork and preserved duck egg

Ingredients:

 
  • 2 preserved duck eggs,
  • lean pork 2 to 4 liang or 30 grams (or use some fresh burnt pig long bones),
  • small pieces of dried oysters,
  • Chinese rice, small amount suitable for 2 to 4 persons,
  • salt and gourmet powder in small amount.
Cooking Method:

 
  1. Soak the small dried oyster in water, clean and cut it into thin pieces.
  2. Clean lean pork and pickle with salt for half an hour (or use some fresh burnt pig long bones).
  3. Remove the lime outer covering and shell of preserved duck eggs. Cut into small pieces.
  4. Clean the rice, add adequate amount of water (about 5 times, according to the amount of material cooked). First, cook it for 20 minutes using quick fire, then add the salted lean pork and small dried oyster and let it cook thoroughly about 10 to 15 minutes.
  5. Lastly, add the preserved egg pieces and cook it for 2 to 5 minutes. Stop the fire and cover the cooker tightly for 5 minutes. Add seasoning when eating.
  6. Serve in breakfast and lunch: can be matched with rice flower rolls or fried noodles.
Effect:

 
  • Salted lean pork can lower asthenic fire.
  • Small dried oyster is concha ostreal. It is a preparation of seafood using sun dried fresh concha ostreal meat cooked or not cooked; it is delicious and sweet, containing large amounts of protein, vitamins A, B and D. In the soft tissues of concha ostreal, there is a kind of saccharated lipid which can relieve restlessness in mind and treat neurasthenia.
Suitable for :

 
  • Suitable for people suffering from pain and swelling of gingival due to abundance of asthenic fire and from dryness of mouth and pharynx, hoarseness of voice, yellowish urine and frequency of urination.  It can lower liver fire, promote urine excretion, supplement and nourish body energy.